Posts tagged ‘Corn’

February 28, 2013

Homemade Taco $easoning

You know you’re a bad blogger when you forget your username and password at sign in. Add on the fact that WordPress got a whole new look since the last time you logged on? Yeah, I officially feel like sh!t. To be honest, I don’t know where my lovespiration for my little place on the good ol’ interweb has gone lately. I’ll blame my incredible job for draining most of my creative mojo from my noggin’. So why I am I trying to get back into things again after almost three whole months of being out of the blogosphere? For one, I’ve felt guilty. Guilty that friends on LinkedIn have been endorsing my blogging skill. (Hey, thumbs up for that!) Guilty that–my big head is talking here, naturally–I’ve been keeping my favorite peeps in the dark. But more importantly, I feel guilty for feeling guilty, if that makes any sense at all. I miss blabbing about the things I sometimes question people actually read. Let me take a quick moment to thank some encouraging tweets and Facebook messages as of late that have spurred my revival: “@soybeanflan: Whenever I want to eat something terrible I think #WWLCD ‘what would @SprinkledwLove do’ then I’m snapped back into reality” and from a talented artist that I know, “I think you should upload workouts!!! I’ve already done your sexy arm one you posted on insta!!! It’s not everyday that a gal who’s intimidated by weights (me) sees a girl who looks amaze not be intimidated by them and actually know what they’re doing!!!!” You guys…I’m blushing! And yes, I’ll try to do more workout-based posts. They’re in the works!

Holy guacamole!

So with that being said, I’m sick of switching off my brain after leaving the office each day and having a rather unproductive personal life, creatively speaking. I mean, I’ve been finding pleasure (loser alert!) editing my sister’s scholarship essays lately. Like, ew. I have a brand new computer and rarely touch it–instead spending my down time serial watching Netflix and Hulu+. Ahem, I’m almost fully caught up on the first season of Revenge. Come on, though…can you blame me on that? To get back in the swing of things, I’d like to present you with the epic, Oscar-worthy taco salad I chopped up this past Sunday for myself and my main squeeze. After watching a little Guy Fieri on the treadmill and diving into the documentary Hungry For Change (haven’t seen it? Welp, you need to…) I was inspired to create my own taco seasoning. Who needs the sodium-laden, pricy packets from the store when you have all of the ingredients already in your pantry? Get ready to get saucy.

Here’s all you need to spice up your [salad] life:
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon minced onion
Pinch of dried oregano and crushed red pepper flakes
Black pepper and salt to taste

Mix into a pound or so of ground meat or block of tofu, alongside chopped jalapeño, sautéed mushrooms and frozen corn. Add alongside a heap of black beans, cheese, avocado slices, crumbled chips and tomatoes over a bed of greens and holy guacamole, you’re ready for a healthy foodie fiesta! Hint: fresh cilantro. Just do it.
Do you make your own seasonings and dressings?

Sprinkled with Love[ly, taco spices],

November 18, 2012

Another Chili Recipe…With a Pumpkin Twist

There’s nothing better than a big bowl of chili to accompany football watching (/noshing) on a cold Sunday afternoon. Hearty, delicious and beyond easy to make. One batch, dinner for a week. Or if you live with two boys, like me, a meal and a half total. Tops. Let’s just say Mike isn’t shy when it comes to seconds or thirds of this stuff and I don’t blame him. Although I’m a fan of old-fashioned chili, I wanted to add a little pizazz to the norm so experimented with pumpkin. I couldn’t help but think–or should I say dream–of this warm concoction during my Tough Mudder a few weeks back so after completing all of those obstacles, I tackled this kitchen feat. It hit the spot. I was cold and knew a hefty serving of spicy goodness would do me well, heating me up from the inside out and lending a hand in my recovery. Protein, check. Carbs, check. Veggie-packed sweetness with a kick of jalapeño…check, check and check. Adding pumpkin for depth and texture was a fabulous idea, if I do say so myself. Watch out, healthy chili recipes! This one will knock your socks off.

1 small yellow onion
2 green bell peppers
1 small jalapeño
2 Roma tomatoes
1.5 pounds ground turkey
28 oz. can of tomato purée
15 oz. can of pumpkin purée
1 cup dried black beans (soaked and cooked)
1 large garlic clove
1 cup frozen corn
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
Dash of cinnamon and cayenne pepper
Sliced avocado to top, duh.

In a large pot, heat a tablespoon or so of olive oil over medium heat. Chop up and toss the onion, bell peppers, jalapeño, tomatoes and garlic into the pot. Stir until the onion is cooked through before mixing in the turkey. Once the turkey is browned, add pumpkin, tomato purée and water. Bring to a boil, combining beans, corn and spices. Simmer for 15-30 minutes and serve. Yep, it’s that simple. Want to add in other veggies? Go for it! Remember this recipe? I like chili. Can you tell? Warning: leftovers are just plain amazing.
What’s your twist on the traditional chili recipe?

Sprinkled with Love,

May 14, 2012

Tequila Lime Shrimp and Quinoa Black Bean & Grilled Corn Salad

Ok, so I got sidetracked with the two recipes I promised you all last week! I’ve been lollygagging ever since graduation (post tomorrow on that!). Oops? Don’t hate…I’m getting used to life as an unemployed, recent grad. Here you go:

Tequila Lime Shrimp
3 garlic cloves
1 jalapeño
1/4 cup tequila
1/2 red bell pepper, chopped
1/2 cup lime juice (and zest)
1/4 cup cilantro, chopped
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
2 pounds of shrimp, shelled and deveined

Directions: Similar to the chicken from my last post, I marinaded these babies overnight to ensure a powerful punch of flavor and boy, did they deliver! Every last shrimp was snarfed down in a matter of minutes. So let’s get started. After removing the shells and veins, place the shrimp in a large resealable plastic bag with all the ingredients EXCEPT for the lime juice—the acidity will actually start cooking them so wait to add that until right before you throw it on the grill! Refrigerate for a few hours or overnight. After the shrimp have soaked up all the glorious juices, spear them onto skewers (next time I’ll be adding veggies and maybe some pineapple to the kabobs?) and place them on the grill until pink. Easy enough, right? Yum.

Quinoa Black Bean & Grilled Corn Salad
1 cup dry quinoa
3 ears of corn, grilled
2 cans black beans
1/2 cup cilantro
2 beef steak tomatoes
2 scallions1 avocado
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon cayenne pepper
2 garlic cloves, minced
1 tablespoon jalapeño, minced
Salt, pepper and lime juice to taste 

Directions: This recipe is super easy to make in advance (just add the avocado right before serving), not to mention you can basically alter it anyway you see fit for fab results. Start by cooking the quinoa and grilling your corn. Allow for the corn to cool before cutting the kernels off the husks! Roughly chop the tomatoes, fresh cilantro and scallions. Combine the cooled quinoa and corn with everything else (rinse and drain the beans, chop the veggies, mince the and jalapeño, etc.). Serve cold. Don’t forget to add in the avocado! The lime should keep it from browning after serving.

Can’t wait to recreate these!

Sprinkled with Love,

May 5, 2012

Cinco de Mayo: Sneak Peak

Tequila, lime, cilantro, jalapeños…need I say more? Today has been filled with lots of exercising, errand running and prepping for tomorrow’s Cinco de Mayo/Graduation Fiesta. The menu is full of Mexican must-haves like homemade guacamole, tacos, etc. but I’m also whipping up a Pineapple Jalapeño Salsa to top grilled chicken (marinaded overnight in juice from oranges, lemons and limes with garlic), a Quinoa Black Bean and Grilled Corn Salad, as well as Tequila Lime Shrimp (pictured below). Lots of delicious dishes in the works, our kitchen smells way too good right now.

I’m pooped from an early three miles and a Piloxing class (pilates + boxing, a very interesting combo) so will be hitting the sack shortly for all of tomorrow’s festivities. I can already tell that my glutes and quads are not going to be happy with me in the morning. Phew!
Any fun Cinco de Mayo plans? What’s your favorite Mexican dish?

Sprinkled with Love,

October 24, 2011


I have always been a fan of Naked all-natural juice and smoothies. The Green Machine is my jam! That’s why when I was contacted by the fabulous brand to try their new reduced calorie smoothies, I was thrilled. Guilt-free, 100% juice and no added sugars? SCORE! The Reduced Calorie Lychee and Reduced Calorie Citrus Lemongrass are far from watery or tasteless, like other “reduced” drinks. Instead, they provide for satisfying hydration, loaded with nutritional value at just 100 calories per serving! The tropical lychee smoothie made for quite a refreshing post-run fuel with its coconut water base, if I do say so myself. 

I had the Mango Veggie smoothie the other day as an on-the-go meal replacement. Who knew it could be that easy to get your daily dose of veggies? Each 15.2-oz bottle has two full of veggies and one serving of fruit (the ingredients include mango, carrots, sweet potato, sweet corn, apple, chickpeas, butternut squash and a hint of lemon). Can’t beat that! According to Naked Juice’s global nutritional manager Laura Karness, Ph.D., R.D., “The Mango Veggie blend can help meet the daily requirement for more than 8 nutrients, including fiber, vitamins A, C, E, B6 and B12, niacin and pantothenic acid.”

Thanks again, Naked Juice! I loved the new juice blends and highly recommend them. Two thumbs up from me!

Sprinkled with Love,

July 26, 2011

Black-Eyed Pea Salad

It has been hot, hot, hot the past few days and the only things I’ve been able to eat are light salads or fruit. Not too shabby of a diet, if I do say so myself, especially since I’ve been living in a bikini! To change up my typical veggie-topped spinach salad for dinner, I decided to create my own Black-Eyed Pea Salad the other night. It was the perfect summer meal with fresh, seasonal ingredients, plus super filling!

3 tomatoes
3 corn on the cobs
3 cans of black-eyed peas
A bunch of green onions
1/2 of a red bell pepper
1/2 of a jalapeño
1 cucumber
1 garlic clove, minced
Juice from half of a lemon
1/4 cup red wine vinegar
1/4 cup olive oil

First things first, get your grill fired up. After shucking off the husks, lightly brush each ear of corn with olive oil and place on the grill rack. (You can soak your corn for 2 to 4 hours prior to grilling if preferred. I got lazy and listened to my stomach instead of my head (oops?), although I honestly can’t tell a difference between soaked and not-soaked grilled corn.) 

While the corn gets all toasty and lightly charred, begin preparing the other ingredients. FYI: The order in which you do so doesn’t matter. Open the cans of black-eyed peas, rinse and drain thoroughly. Blot with a paper towel until dry, if necessary.

Once the corn is ready, remove it from the grill and set aside to cool down. Dice up the tomatoes and bell pepper. Slice and quarter the cucumbers. Chop the jalapeño and mince the clove of garlic.

Carefully cut the corn off the cob and combine all the ingredients together! Whisk the dressing (the red wine vinegar, lemon juice and olive oil) before drizzling over the salad. Mix everything thoroughly and chill before serving. 

As you can see, I topped mine with avocado slices! So colorful, so good. Bon appétit!
Do you get sick of the same old salad? How do you change ’em up for a new and improved meal?

Sprinkled with Love,

October 28, 2010

Black Bean and Corn Salad

I’ve been wanting to make homemade salsa for a while now, but was honestly intimidated by a lot of the authentic Mexican recipes. I came across Rachael Ray’s Black Bean and Corn Salad recipe with intentions of topping a turkey burger yet it ended up being so good on its own, Allie and I ended up eating it for lunch as is! This is a great appetizer, especially if you’re hosting a get together with friends…easy to throw together and tasty, especially if you serve with tortilla chips.

1 can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce (Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
I also added half of a tomato, chopped and an avocado to make it more like salsa

Chop the veggies!

Drain the black beans and combine all the ingredients in a large bowl.

Add the cumin and hot sauce! Season with salt and pepper.

Toss. Let stand for 15 minutes before serving to allow the frozen corn to defrost and flavors set. Easy, quick, tasty and healthy! Enjoy!

Sprinkled with Love,

September 16, 2010

Shuck it!

It was a beautiful day in the neighborhood! 116 came over to our place (143) for a first official family dinner to kick off the school year and celebrate Ian’s birthday. My roommates and I cooked…actually to clarify: Al, Taylor and I cooked, while Gianna cleaned our condo (a task equally as taxing and necessary when having guests over obv.)

On the Menu: Grilled Corn, veggie shish kabobs and BBQ chicken

As you can see, we wanted to fully take advantage of the last few weeks of summer cuisine. How cute is Gianna’s grill!?! At home, my dad is usually the grill-master, but I gave myself the challenging job of gettin’ my grill on and honestly have to give myself a pat on the back. (I texted my dad a picture of the meal after it was complete, even he was impressed.)

Tip: If you want to cook corn on the cob in the husks, soak them for about 15 minutes prior to throwing them on the grill and snip off the excess husk and silk pieces. This provides extra moisture for cooking! (I once learned this hard way, dry corn = not tasty.) Place the corn on the grill’s grate and cover for about 15 minutes, turning them every once in a while for equal cooking.

Taylor was kind enough to cut up our veggies. I’ve been on a bit of a zucchini kick lately so we speared green zucchini, as well as red bell peppers, mushrooms and onions onto metal sticks. Taylor had a nice pattern going on the kabobs (you can tell she’s an art major.)

After brushing on some olive oil, I lightly seasoning it with some awesome Olde Thompson California Garlic & Sea Salt (I’m obsessed with this stuff. A must buy!)

Voilà! So now onto the BBQ chicken. I’m a big fan of Perdue’s Fit & Easy Breast Tenderloins because most of the nasty schtuff is already cut out! In other words, there’s a lot less hassle when it comes to trimming off fat…well, you know what I mean. I’m not getting into it. Gross.


= heavenly

Usually I would make a homemade sauce, but we were in a bit of a time crunch so I quickly marinaded the chicken with the Jack Daniel’s Original BBQ sauce we had in the fridge (we love BBQ in 143,) then threw the little chickies on the grill.

Although it wasn’t a difficult meal to create, it was a solid, first family dinner and safe blog post to start off my semester with. I will get more creative, I promise! Just to make a note of this, though, grilling veggies like the corn and kabobs mixes things up a bit. I know that, personally, I get sick of the same old, steamed vegetable side dishes! So next time, throw them on the grill and let me know what ya think.

Happy, hungry kids

Sprinkled with Love,